Clerico Pajana Barolo 2001


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Alcohol: 14,5%

Grape(s): Nebbiolo

Localization: Barolo, Piedmont, Italy

Tasting Notes: The 2001 Barolo Pajana offers up freshly cut flowers, espresso, mint, leather, exotic spices, and plums. The fruit still shows plenty of intensity and the tannins have softened, yet the Pajana remains a bit of a brute. There is enough fruit for 2001 to drink well for another decade or so, but I don’t see this ever being a truly elegant Barolo. 

Notes: Pajana comes from a vineyard at 300 meters with due south exposure and is typically less perfumed on the nose than Ciabot, but rounder and lusher on the palate.

95 points Wine SpectatorBlackberry, spice, and chocolate aromas and flavors follow through to a full-bodied palate, with chewy tannins and a long, long finish. Big. Solid as a rock.

The Domain: Clerico is one of the most respected names in all Barolo, and his wines are renowned for both winemaking of the highest quality and for exceptional character, deriving from outstanding vineyard holdings in four of the greatest crus of Monforte: Ginestra, Bussia, Pajana, and Mosconi. The Barbera d'Alba and Dolcetto d'Alba from this estate are an easy and affordable way to enjoy the genius of this winemaker and represent two of the greatest wines made from those varietals. Clerico's single-cru Barbera d'Alba "Trevigne" is matured briefly in barriques, 40% of which are new. His Dolcetto "Visadi" regularly receives 90 points from the major international publications. Barrique-aged Nebbiolo/Barbera blend "Arte" was the original "super-Piedmont" wine; Marc de Grazia and Clerico devised this blend together in 1983.

Farming Practices: No systemic plant protection products (products that act by systemic transport – through the sap of the plant) are used. Sulfur- and copper-based products are the most prevalent. No herbicides are used (the soil is tilled). When needed, only organic fertilizer (manure) is used. There is little use of fertilizers in order to keep the grape production per vine low. Very careful use of SO2 in the wines.